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Healthy Simple Buddha Bowl Recipe with Creamy Tahini Dressing

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A nourishing and satisfying Buddha bowl featuring quinoa, fresh and roasted veggies, chickpeas, avocado, and a creamy tahini dressing. Quick and easy to prepare, perfect for a wholesome meal.

Ingredients

Scale
  • 1 cup cooked quinoa (about 185g)
  • 2 cups fresh baby spinach or kale, chopped
  • 1 cup sweet potatoes, diced and roasted
  • 1/2 cup shredded red cabbage
  • 1/2 cucumber, sliced thin
  • 1/2 cup cooked chickpeas (about 90g), rinsed
  • 1 ripe avocado, sliced
  • Tahini Dressing:
  • 3 tablespoons tahini
  • 1 tablespoon fresh lemon juice
  • 1 garlic clove, minced
  • 2 tablespoons water
  • Salt and pepper, to taste
  • Optional: 1 teaspoon maple syrup or honey
  • Optional Toppings: toasted sesame seeds, chopped fresh parsley or cilantro

Instructions

  1. Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
  2. Preheat oven to 425°F (220°C). Toss 1 cup diced sweet potatoes with 1 tablespoon olive oil and a pinch of salt. Spread evenly on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized, flipping halfway through.
  3. While quinoa and potatoes cook, slice 1/2 cucumber thinly, shred 1/2 cup red cabbage, and chop 2 cups baby spinach or kale.
  4. In a small bowl or jar, whisk together 3 tablespoons tahini, 1 tablespoon lemon juice, 1 minced garlic clove, 2 tablespoons water, salt, and pepper. Add more water if needed to achieve a creamy but pourable consistency. Optionally, stir in 1 teaspoon maple syrup or honey.
  5. In bowls, start with a base of quinoa, then layer the roasted sweet potatoes, fresh and shredded veggies, chickpeas, and avocado slices.
  6. Pour the creamy tahini dressing over each bowl. Sprinkle with toasted sesame seeds and chopped parsley or cilantro if desired.
  7. Serve immediately for best texture and flavor. If prepping ahead, keep dressing separate until ready to serve.

Notes

[‘Rinse quinoa before cooking to remove bitterness.’, ‘Do not overcrowd the baking sheet when roasting sweet potatoes to ensure caramelization.’, ‘Add lemon juice to tahini dressing to brighten flavors and cut richness.’, ‘Keep dressing and avocado separate if preparing ahead to avoid sogginess and browning.’, ‘Optional: Toast dry quinoa in a pan for 3-4 minutes before cooking for nuttier flavor.’, ‘Use sunflower seed butter as a tahini substitute if allergic to sesame.’]

Nutrition

Keywords: Buddha bowl, healthy bowl, tahini dressing, quinoa bowl, vegetarian, vegan, gluten-free, easy recipe, plant-based

Find it online: https://fuzzyforker.com/healthy-simple-buddha-bowl-recipe-with-creamy-tahini-dressing-easily-made/